Crispy Sea Bass with Asparagus
Recipe Date:
February 14, 2023
Serving Size:
4
Cook Time:
00:20:00
Difficulty:
Easy
Measurements:
Imperial (US)
The grilled mixture of miso, butter, and panko gives this sea bass a game-changing texture; add garlic, and asparagus— there’s nothing better! Big flavor with light effort is exactly what you need this summer. Pair with a rich, energetic white wine to go with the lightness of the dish.
Ingredients
- 4 6-oz sea bass filets
- 1 bunches asparagus
- 1 cup crushed croutons or panko breadcrumbs, lightly toasted
- 3 tbsps melted butter or olive oil
- Miso butter (recipe follows)
- Cedar grilling plank (optional)
- For the Miso Butter:
- 3 tbsps butter, melted
- 5 tbsps light/white/yellow miso
- 6 garlic cloves, grated
- 3 inch knob of ginger, peeled and grated
- 1 tbsp sriracha
- 1 1/2 tsps sugar (depending on preferred sweetness)
Directions
- Combine all miso butter ingredients in a small bowl and set aside.
- Combine toasted panko/crushed croutons with the butter or olive oil, and set aside.
- Trim woody ends from asparagus, toss with olive oil, salt and pepper.
- Pat filets dry.
- Heat grill to high.
- Add asparagus to the side of the grill to cook alongside the fish.
- Grill one side of the bass for 5-7 minutes; flip and baste with miso butter, then grill for an additional 5-7 minutes, until fish is flaky and cooked through. If grilling on cedar plank, place fish on the plank and grill for 10 minutes with the lid closed, adding miso butter to each filet near the end of grilling.
- Plate each filet, topping with the panko/croutons, and serve with the grilled asparagus.
Take a look at our recommended pairing below.
